BS Human Nutrition, Foods & Exercise, Virginia Tech, 2006

KANSAS STATE UNIVERSITY Department of Hotel, Restaurant, Institution Management and Dietetics Didactic Program in Dietetics Distance Learning

Name: Jody Gill Allen Evaluated By: K. Girard & B. Barrett Date: 08-07-2008; updated 6-16-2011 Began Program: Fall 2008;

General Requirements
CONTENT Communications COURSE NUMBER ENGL 100 ENGL 200 COMM106 Social Science PSYCH 110 SOCIO 211 Economics Biology ECON 110 BIOL 198 BIOL 340 Microbiology Needs ServSafe HRIMD 220 HRIMD 420 BIOL 455 Chemistry CHM 210 CHM 230 CHM 350 BIOCH 521 Math Statistics MATH 100 STAT 325 STAT 340 STAT 350 ACCTG 231 COURSE TITLE Expository Writing I Expository Writing II Public Speaking General Psychology OR Intro to Sociology Macroeconomics Principles of Biology Human Body (A&P I and II) Environmental Issues I AND Environmental Issues II OR General Microbiology + ServSafe Chemistry I Chemistry II General Organic Chemistry General Biochemistry College Algebra Introduction to Statistics OR Biometrics I OR Business & Economics Stats I Accounting for Business Operations CREDIT HOURS 3 3 3 3 3 3 4 8 2 1 4 4 4 3 3 3 3 3 3 3

Acceptable Substitutions
COURSE NUMBER ENGL 1105 ENGL 1106
AEE 3634

semester
CREDIT HOURS 3B+ 3B 3A 3AINSTITUTION Virginia Tech Virginia Tech Virginia Tech Virginia Tech

COURSE TITLE Freshman English Freshman English Comm Agric in Speaking Intro Psychology

PSYC 2004

BIOL 1105 BIOL 1115 BIOL 2405 BIOL 2406 BIOL 2414

Principles of Biology Principles of Biology lab Human Anat & Phys Human Anat & Phys Human Anat & Phys lab

3C 1B+ 3A2A 1A-

Virginia Tech Virginia Tech

BIOL 2604 CHEM 1035 CHEM 1045 CHEM 1036 CHEM 1046 CHEM 2535 BCHN 2024 MATH 1016 STAT 2615

General Microbiology General Chemistry General Chemistry lab General Chemistry General Chemistry lab Organic Chemistry Concepts of Biochemistry Elem Calc w/Trig I Biological Statistics

3C 3B 1A3B+ 1B 3C3C+ 3B 3B

Virginia Tech Virginia Tech Virginia Tech Virginia Tech Virginia Tech Virginia Tech Virginia Tech

Integrative Studies

Professional Requirements
CONTENT Nutrition and Food COURSE NUMBER HN 132 HN 400 HN 413 HN 450 HN 510 HN 600 HN 620 HN 631 HN 632 HMD 130 Foodservice Systems HMD 341 HMD 342 HMD 426 HMD 560 HMD 570 HMD 490 Learning Theory HMD 515 COURSE TITLE Basic Nutrition Human Nutrition Science of Food Nutritional Assessment Life Span Nutrition Public Health Nutrition Nutrient Metabolism Clinical Nutrition I Clinical Nutrition II Careers in Nutrition & Dietetics Principles of Food Production Management Food Production Management Financial Management in Dietetics Management in Dietetics Introduction to Research in Dietetics Practice Practicum in Clinical Dietetics Counseling Strategies in Dietetic Practice CREDIT HOURS 3 3 4--A 2 3 3A 3B 2A 3A 1A 3 4 3 3 1 2A 3A

Acceptable Substitutions
COURSE NUMBER
HNFE 1004 HNFE 3026

COURSE TITLE Foods and Nutrition Metabolic Nutrition

CREDIT HOURS 3A 3A-

INSTITUTION

HNFE 3034 HNFE 2014

Meth Hum Nutr Assess Nutrition Across the Life Span

2A 3A

Management Theory and Principles

HNFE 4004

Seminar HNFE

3A

Virginia Tech

Course offered through distance learning by Kansas State University Course occasionally available by distance

Grades of at least C are required in all science and professional courses. REMINDER: You will need to submit an application to the Didactic Program in Dietetics approximately one year prior to your expected graduation date. The application packet will include a personal statement, application form, resume, transcript or DARS report, academic career plan and summary of dietetics related work or volunteer experience. Plan is contingent on space in courses each semester. If courses fill, plan may need to be revised.